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Portions and preparation · USDA nutrition

Beans and tomatoes calories per cup: 258–369 across all 2 named USDA examples

Across all 2 named USDA examples, a cup contains 258–369 calories. Their listed weights span 255–260 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 130 g

185calories

Beans and tomatoes, fat added

Protein
7.9 g
Carbs
23.1 g
Fat
7.3 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2707394 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 128–185 calories in the records' own listed source servings and 101–142 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Beans and tomatoes, begin by separating “Beans and tomatoes, fat added” from “Beans and tomatoes, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How beans and tomatoes records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Beans and tomatoes, no added fat 101 kcal
    101 kcal
  2. Beans and tomatoes, fat added 142 kcal
    142 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Beans, peas, legumes.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “beans and tomatoes.” That rule determines membership before any nutrition result is read.

For Beans and tomatoes, this page can compare 2 named records from FDC 2707394 through FDC 2707393. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

127–130 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

41 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

19 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fat added” (351 mg) and “no added fat” (370 mg).

Observed source examples

Both records, with their own serving weights intact

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every beans and tomatoes.

Important: “Lower” begins with Beans and tomatoes, no added fat; “higher” ends with Beans and tomatoes, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every beans and tomatoes meal.

Full comparison

Compare every selected FNDDS record

For Beans and tomatoes, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Beans and tomatoes nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Beans and tomatoes, fat added Direct name match 130 gUSDA reference amount 185 kcal 142 7.9 g 7.9 g 456 mg FDC 2707394 ↗
Beans and tomatoes, no added fat Direct name match 127 gUSDA reference amount 128 kcal 101 8.1 g 8.1 g 470 mg FDC 2707393 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 127 to 130 grams—a 3-gram gap before composition enters the comparison. Their own source servings run from 128 calories for “no added fat” to 185 for “fat added.” At a fixed 100 grams, “no added fat” is 101 calories and “fat added” is 142—a fixed-weight separation of 41 calories. For Beans and tomatoes, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “fat added” and “no added fat”. Across the source formulations, the shared backbone includes black beans, from dried, no added fat, pinto beans, from dried, no added fat, and salt, table; differentiating rows include vegetable oil, nfs. On this Beans and tomatoes page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Beans and tomatoes” cannot resolve the differences between Beans and tomatoes, fat added and Beans and tomatoes, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 127–130 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “fat added” and “no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include black beans, from dried, no added fat and pinto beans, from dried, no added fat; rows that vary across the set include vegetable oil, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Beans and tomatoes, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Beans and tomatoes unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that beans and tomatoes is the right meal family. Then resolve the phrases that actually separate this set—“fat added” and “no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Beans and tomatoes source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Beans and tomatoes source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Beans and tomatoes, fat added is higher in total fat per 100 g

Beans and tomatoes, fat added reports 5.6 g versus 0.5 g for Beans and tomatoes, no added fat: a 5.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 127–130 g

Beans and tomatoes, no added fat uses USDA source amount (127 g), while Beans and tomatoes, fat added uses USDA source amount (130 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Record identity is part of the estimate

Distinguish “Beans and tomatoes, fat added” from “Beans and tomatoes, no added fat”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Beans and tomatoes source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 1 of 2 context records; its summed listed input weight spans 14–14 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 2 context records in this source topic Beans, peas, legumes

Beans and tomatoes, fat added and Beans and tomatoes, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Black beans, from dried, no added fat

USDA input 41102020 appears in 2 of 2 context records; its summed listed input weight spans 44–46.3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Inspect an exact record Beans and tomatoes, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707394 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Beans and tomatoes, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707393 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 101 kcal in Beans and tomatoes, no added fat to 142 kcal in Beans and tomatoes, fat added, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 351 mg in Beans and tomatoes, fat added to 370 mg in Beans and tomatoes, no added fat, all per 100 g.

Follow this evidence path